Canadian Living - - Cook & Eat -

MAKES 6 SERV­INGS HANDS-ON TIME 30 MIN­UTES TO­TAL TIME 30 MIN­UTES 500 g gnoc­chi 500 g spicy or mild Ital­ian sausage, cas­ings re­moved 227 g sliced crem­ini mush­rooms 1 cup frozen peas, thawed 2 cups Big Batch Mac ’n’ Cheese Sauce (see recipe, page 118) 2 cups packed baby spinach ¼ cup packed fresh basil leaves In large saucepan of boil­ing salted wa­ter, cook gnoc­chi ac­cord­ing to pack­age di­rec­tions. Re­serv­ing ½ cup of the cook­ing liq­uid, drain. Set aside.

In large non­stick skil­let, cook sausage over medium-high heat, break­ing up with spoon, for 2 min­utes. Add mush­rooms; cook, stir­ring oc­ca­sion­ally, un­til browned, 6 to 8 min­utes. Add gnoc­chi; cook, stir­ring oc­ca­sion­ally, un­til lightly browned, 3 to 5 min­utes.

Stir in peas, re­served cook­ing liq­uid and Big Batch Mac ’n’ Cheese Sauce un­til com­bined. Cook, stir­ring oc­ca­sion­ally, un­til thick­ened, 5 to 8 min­utes (sauce may sep­a­rate but will come to­gether as it cooks). Stir in spinach dur­ing last 2 min­utes of cook­ing. Top with basil and serve im­me­di­ately.

PER SERV­ING about 507 cal, 24 g pro, 24 g to­tal fat ( 10 g sat. fat), 51 g carb (4 g di­etary fi­bre, 6 g sugar), 78 mg chol, 1,118 mg sodium, 608 mg potas­sium. % RDI: 22% cal­cium, 14% iron, 27% vit A, 10% vit C, 22% fo­late.

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